Quality evaluation of gnocchi pasta prepared with orange-fleshed sweet potato

Quality evaluation of gnocchi pasta prepared with orange-fleshed sweet potato

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Considering the increase of pasta market and the importance of orange-fleshed sweet potato (OFSP) nutritional value and economic aspects, this study aimed to evaluate the effect of the addiction of OFSP and potato starch on the physical characteristics of gnocchi pasta during cooking, as well as to...

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Bibliographic Details
Main Authors: Erika Madeira Moreira da Silva, Amanda Ferreira Rossini, José Luiz Viana de Carvalho
Format: Article
Language:English
Published: Universidade Federal de Uberlândia 2016-01-01
Series:Bioscience Journal
Subjects:
ipomoea batatas
agricultural cultivation
quality control
sensory
nutrition
Online Access:http://www.seer.ufu.br/index.php/biosciencejournal/article/view/29598

Internet

http://www.seer.ufu.br/index.php/biosciencejournal/article/view/29598

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